Keller & Keller
Sichuan Summer Squash from executive chef Karen Akunowicz of Myers+Chang in Boston
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Sichuan Summer Squash

Karen Akunowicz, Myers+Chang, Boston - November 2013

For 2 servings

Sichuan/chile oil sauce:

  • 1 jar vegetarian terasi (shrimp paste)
  • 2 lg. shallots
  • 6 cloves garlic
  • 1/4 cup Sichuan peppercorns, toasted and ground
  • 3/4 cup Sichuan hot bean paste
  • 2 cups chile oil
  • 1 cup canola oil
  • 1/2 cup rice wine vinegar

Pulse terasi, shallots, garlic, pepper, and bean paste in processor until very finely chopped; with motor running, add chile oil, canola oil, and vinegar; blend until smooth; cover in airtight container; reserve.

Sweet & spicy popped pumpkin seeds:

  • 1 Tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1 tsp. Sichuan peppercorns, toasted and ground
  • 1 Tbsp. unsalted butter
  • 1 cup pumpkin seeds
  1. Mix sugar, salt, and pepper in small bowl; reserve.

  2. Heat butter in cast-iron skillet set over high heat; add pumpkin seeds; cook, tossing occasionally, until seeds start to pop; add sugar mixture; cook, tossing, until seeds are brown and evenly coated (about 8 minutes); remove from heat; place on plate lined with paper towels; cool; cover in airtight container; reserve.


  • 1 Tbsp. canola oil
  • 4 patty pan squash, sliced 1/4" thick
  • 1/2 bunch Thai basil
  1. Heat oil in a wok set over high heat; add squash; cook, tossing frequently, until softened and starting to char; add 1/4 cup Sichuan/chile oil sauce (reserve remaining sauce in refrigerator up to 3 weeks); toss to coat; add basil; remove from heat; reserve (keep warm).

  2. To serve, divide squash among serving plates; garnish with 3 Tbsps. popped pumpkin seeds.

What to drink: Sidekick cocktail: Schofferhofer grapefruit wheat beer, Campari, Lillet, and grapefruit bitters